In this issue we look at a number of factors affecting the meat and poultry trade (page 26) and how it works with hotels, while we also consider a different kind of meat product. Game season is upon us. With seasonality at its heart, the fruits of the British countryside have become popular during the cold autumn and winter months. We speak to eight hotel chefs about game meat (page 20) and its role on the menu. Elsewhere in this edition, we talk to the director of Whitbread Restaurants about the group’s latest hotel-based dining concept, Bar + Block (page 30), while we visit The Hoxton hotel’s latest site in Paris (page 16).
We speak to the managing director for Whitbread Restaurants, Phil Birbeck, about the company’s Bar + Block Steakhouse conceptRead More >>